Delicious Autumn and Winter-----soy Sauce Braised Big Bones
1.
Soak the chopped big stick bones in clean water for two hours.
2.
After washing, put it in a pot and add enough water.
3.
Bring to a boil and cook for two minutes to remove any blood foam.
4.
Wash the blanched bones and set aside.
5.
Prepare the old brine.
6.
Because it has been freezing, it can be melted by insulating water first.
7.
The brine can be poured out, pour it into a pot, turn it on a small cremation, and then put in the bones. It can be seen that the amount of brine is not enough.
8.
Then add a proper amount of water, without the bones, add the ingredients and seasoning (see the tips). After boiling on high heat, simmer for one and a half hours on low heat. You can soak the bones that you can't finish eating with some brine.
Tips:
Raw material: big stick bone
Ingredients: ginger, pepper, dried pepper, star anise, cinnamon, fragrant leaves, fennel, rock sugar
Seasoning: old brine, soy sauce, soy sauce, cooking wine, soy sauce
1. It doesn't matter if there is no old brine. Everything will be the first time. This is also the brine preserved from the last time the beef is marinated. After many times of marinating, the taste will be better.
2. Take out the brined bones, scoop some brine to soak, then filter the remaining brine, boil it again, put it in an airtight box, cool it and put it in the refrigerator, and use it next time.
3. If you want to see making fresh brine, please click here.
